DePasquale’s fresh pasta shop sent me a couple boxes of amazingly fresh pasta. The first one that I have played around with was the star of the photo above, freshly made gemelli. I knew when I laid eyes on it that it would become macaroni and cheese! I had recently stumbled across a fantastic looking recipe and decided to tweak it a bit and see how it would taste. Let me tell ya… this recipe is SO good. Perfect for a fall afternoon!
Butternut Squash Mac N’ Cheese
- 1 container DePasquales fresh pasta (or 1 box gemelli)
- 1 cup butternut squash puree
- 1/4 cup + 2 tablespoons fat free half and half
- 1/4 cup chicken broth
- 1 heaping tablespoon 1/3 fat cream cheese
- 1 teaspoon salt
- 1/2 cup shredded cheddar cheese
- 1 tablespoon butter
- 1/2 cup onions, sliced thinly
- 1 clove garlic, sliced thinly or grated
- 1 large crispy apple, grated
- 4 tablespoons crumbled bacon
- 1 teaspoon dried sage
How to do it:
- Heat butter in a skillet over low heat. When melted, add onions and let caramelize add garlic about half way through caramelization process…but make sure it doesn’t burn! Keep heat on low/low-medium.
- Cook the pasta according to directions. Drain and return to pan over low heat. Add onions and apples to the pasta. After the onions & garlic and apples have been tossed lightly, add the butternut squash, chicken broth, half and half, and cream cheese. When combined, add in salt and dried sage.
- Just before serving, mix in cheese and stir until melted. Top each serving with 1 tablespoon bacon and a sprinkling of fresh chives.
This meal was surprisingly filling and was a hit with my family! I don’t think that picky kids (or adults…) would even notice the addition of the butternut squash. If you live in the Boston area, stop by DePasquale’s and pick up some of this amazing pasta!